Nicholas Hornbostel, 8, of Edwards, was the Colorado winner of the Epicurious Healthy Lunchtime Challenge, and will attend the Kids State Dinner at the White House July 9. (Provided by Monika Hornbostel)

His fellow campers were left wondering why he was jumping up and down and screaming. And the next day at camp, he couldn't tell them.

That's because it was classified.

But now the news is out. As part of winning the Colorado portion of the challenge, Nicholas is invited to the second annual White House Kids' State Dinner on July 9, hosted by Michelle Obama.

Hence the happy dance.

The Hornbostel family moved to Edwards a year ago from Rio de Janeiro.

Monika Hornbostel says her kids, Nicholas and his sister, Chloe, 9, have always been active in the kitchen. "He's a pretty good cook — he came up with the ingredients on his own," says Monika. "I didn't think rice in a salad would be very good, but what's nice about the brown rice is it gives the salad a chewy texture along with the crunchy spinach."

In his exuberant submission, Nicholas wrote:

"I have loved sushi since I was little! I wanted to make sushi something even healthier, and I did! I got the idea from thinking about eating sushi and then the next day I thought about eating salad. Then I put the two together and it equaled a sushi salad!"

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He was equally lively in a telephone interview after the announcement that he had been invited to the White House. "I think it's gonna be all fancy and big and all white on the inside and the outside."

The kids will also tour Julia Child's kitchen at the Smithsonian. Asked what he wants to be when he grows up, the 8-year-old has three options in mind: "I really want to be a cook and an engineer and be president, too."

In a sauté pan over moderate heat, warm 1 tablespoon of the canola oil. Add the salmon and cook for 4 minutes. Flip the salmon over and cook for an additional 4 minutes. Transfer the salmon to a bowl and gently shred into 1-inch pieces.

In a small jar or bowl, combine the remaining ¼ cup canola oil with the vinegar, sesame oil and salt. Cover and shake the jar to mix the salad dressing, or whisk it together.

In a large bowl, stir together the cooked rice, sesame seeds and soy sauce. Add the mixed greens, avocado and salmon. Drizzle with salad dressing and a squeeze of the orange, and sprinkle with seaweed pieces.

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